Naturally Ella · by Erin Alderson★ 5.0 (1)
Pecan Chickpea Crumble
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 14%
CARBS 31G51% OF CAL
5G FIBER3G SUGAR23G OTHER
FAT 12G45% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crumbly mixture of cooked chickpeas and brown rice with toasted pecans, smoked paprika, and garlic. Designed as a meat substitute for salads, grain bowls, and nachos.
componentbeans⚙️ food processor🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup cooked short-grain brown rice
- 1/2 cup cooked chickpeas (drained and rinsed if using canned)
- 1/4 cup toasted pecans (see note)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 14%
CARBS 31G51% OF CAL
5G FIBER3G SUGAR23G OTHER
FAT 12G45% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 294mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 40mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 294MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.